Name: Pear and Chilli Chutney
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 500g pears; 500g tomatoes; 2 onions; 2-4 fresh red chillies, deseeded; 125 ml cider vinegar; 75g dark brown soft sugar; 1 inch of ginger; ½ teaspoon English mustard powder

Pear and Chilli Chutney

7 Nov 2017

by Dinna

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Background

I bought far too many pears to be able to eat within a couple of days so I've decided to make some chutney from them. I found this Pear and Chilli Chutney recipe on the net, then adjusted it to my liking - for example I reduced the sugar and added more chillies, as the chillies I had in my larder were medium hot. If you’re using small, Thai chillies, two of those should be enough! Serve the chutney with matured or blue cheeses and cold meats .

Ingredients

500g pears
500g tomatoes
2 onions
2-4 fresh red chillies, deseeded
125 ml cider vinegar
75g dark brown soft sugar
1 inch of ginger
½ teaspoon English mustard powder

Instructions

Peel, core and chop the pears. Roughly chop the tomatoes. Finely chop the onions and chillies. Peel and grate the ginger.
Put everything in a heavy-based pan and combine. Gently heat it up, bring to the boil, then gently simmer uncovered for 45-60 minutes until you get a thick jam. There shouldn’t be any liquid left around the vegetable/fruit pieces, only a very thick, sticky sauce.
Spoon the hot chutney into cool, sterilised jars. Seal the jars and move them to a cool place for storage.
Once opened, keep the jars chilled in the fridge.